Cauliflower Green Curry

Cauliflower Green Curry
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  • Steamed "white":/recipes/27496 or "brown":/recipes/29186 rice, for serving
  • 1 ½ teaspoons freshly squeezed lime juice
  • ¼ cup packed Thai basil leaves
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
  • 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
  • 1 tablespoon soy sauce
  • + 7 more ingredients
    • ¼ cup water
    • 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
    • 3 tablespoons Thai green curry paste
    • 4 medium garlic cloves, thinly sliced
    • 1 ½ teaspoons kosher salt, plus more as needed
    • 1 medium yellow onion, medium dice
    • 2 tablespoons vegetable oil

Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the curry paste, stirring to coat ...

View full recipe at Chow


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